Main CourseDinner

Bosanski Lonac

Name: Bosanski Lonac
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: balkan
Ingredients: 500 g beef chuck cut into 4-5 cm chunks; 500 g lamb shoulder cut into 4-5 cm chunks; 800 g potato peeled and cut into large chunks; 300 g carrot peeled and cut into thick rounds; 200 g yellow onion cut into thick wedges; 6 clove garlic peeled and left whole; 400 g cabbage cut into large wedges; 300 g tomato cut into quarters; 3 tbsp vegetable oil; 1 tbsp sweet paprika; 1 tsp black peppercorn whole; 3 pcs bay leaf; 2 tsp salt; 120 ml dry white wine (optional); 500 ml beef broth; 15 g fresh parsley chopped

A hearty, slow-cooked Bosnian stew featuring layers of mixed meats and chunky vegetables. This one-pot meal simmers for hours, allowing the flavors to meld into a rich and savory broth. It is a traditional and comforting dish, perfect for colder weather.

An original recipe by Forkin

Total time: 3 hr 40 min
Serves: 6
Difficulty: Medium
Per serving: 656 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gbeef chuck, cut into 4-5 cm chunks
500 glamb shoulder, cut into 4-5 cm chunks
800 gpotato, peeled and cut into large chunks
300 gcarrot, peeled and cut into thick rounds
200 gyellow onion, cut into thick wedges
6 clovegarlic, peeled and left whole
400 gcabbage, cut into large wedges
300 gtomato, cut into quarters
3 tbspvegetable oil
1 tbspsweet paprika
1 tspblack peppercorn, whole
3 pcsbay leaf
2 tspsalt
120 mldry white wine(optional)
500 mlbeef broth

garnish

15 gfresh parsley, chopped

Equipment

ladle · cutting board · knife · large pot or dutch oven

The method

Step by step

1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
Cook’s note: A Dutch oven is ideal as it retains and distributes heat evenly for the long cooking time.
2
Add the beef and lamb chunks to the hot pot, working in batches if necessary to avoid overcrowding, and sear until browned on all sides.
About 10 min
Cook’s note: Don't skip the searing step; it builds a deep, savory flavor base for the stew.
3
Remove the seared meat from the pot and set it aside.
About 1 min
4
Arrange half of the prepared vegetables (potatoes, carrots, onion, cabbage, tomatoes) and all the garlic cloves in an even layer at the bottom of the pot.
About 4 min
5
Place all the seared meat on top of the vegetable layer.
About 1 min
6
Top the meat with the remaining half of the vegetables.
About 2 min
7
Sprinkle the salt, sweet paprika, and whole black peppercorns over the top layer. Tuck the bay leaves into the sides of the pot.
About 1 min
8
Pour the white wine, if using, and the beef broth over the ingredients. The liquid should come about two-thirds of the way up, not fully submerging the top layer.
About 1 min
Cook’s note: The vegetables will release a lot of water as they cook, adding to the broth.
9
Bring the pot to a simmer over medium heat, then immediately reduce the heat to the lowest possible setting.
About 8 min
10
Cover the pot tightly and let it cook slowly for 3 hours. Do not stir the stew during this time.
About 3 hr
Cook’s note: Resist the urge to lift the lid, as this releases steam and heat, which are essential for the slow cooking process.
11
Remove the pot from the heat and let it rest, still covered, for 10 minutes before serving.
About 10 min
12
Ladle the stew into bowls, making sure to get a mix of meat, vegetables, and broth. Garnish with fresh parsley.

Per serving

Nutrition

53%Score

Calories: 655.7kcal
Protein: 35.6g
Carbs: 40.4g
Fat: 40g
Fibre: 7.8g
Sugar: 8.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.